Need a healthy idea for something to serve on Christmas morning? Well these amazingly delicious Goat Cheese and Fig Muffins are not only tasty and festive, they are just 5 Points + each. Each healthy fig muffin is stuffed with a rich, creamy honey and goat cheese filling. They are moist and fluffy, and oh-so yummy! The combination of the sweet figs and honey combined with the tangy goat cheese make for a wonderfully decadent treat. These yummy muffins also make a great gift to bake for your friend, neighbor, or child’s teacher!
Goat Cheese and Fig Muffins Recipe
Make a batch of these healthy Goat Cheese and Fig Muffins for Sunday morning, and then enjoy one for breakfast all week long. They’d also make a great Christmas morning breakfast recipe idea!
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 1 1/4 cups chopped dried figs
- 1 cup crumbled goat cheese at room temp
- 1/2 cup liquid egg substitute (like Eggbeaters)
- 1 large egg white
- 3/4 cup packed dark brown sugar
- 1 cup low fat buttermilk
- 1/3 cup canned pure pumpkin
- 2 tbsp honey
- 1 tsp freshly grated lemon zest
- 1 1/4 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- Preheat oven to 425°F. Line 12 (1/2-cup) muffin cups with paper liners or coat with non-fat cooking spray.
- Thoroughly combine goat cheese, honey, lemon zest and 1/4 teaspoon vanilla in a small bowl. Set aside.
- Whisk flours, baking powder, baking soda and salt in a large bowl.
- In another bowl, beat liquid egg substitute and egg white; add brown sugar and the remaining 1 teaspoon vanilla and whisk until the sugar is dissolved, about 1 minute.
- Gradually whisk in buttermilk and pumpkin until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined; don’t mix too much.
- Fold in figs.
- Spoon half the batter into the prepared muffin cups.
- Add 1 teaspoon of the reserved cheese filling to the center of each muffin, and cover with the remaining batter.
- Bake the muffins until the edges start to brown and the tops spring back when gently pressed, 13 to 15 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack to cool.
Preparation time: 15 minute(s)
Cooking time: 20 minute(s)
Diet type: Vegetarian
Diet tags: Low calorie, Reduced fat
Number of servings (yield): 12
Culinary tradition: USA (General)
Entire recipe makes 12 muffins
Serving size is 1 muffin
Each serving = 5 Points +
PER SERVING: 200 calories; 3g fat; 38g carbohydrates; 7g protein; 3g fiber